Vinicio Peñate
San Francisco, CA


cook is home and we cook as we talk about it. I 'think ' I got buen sazon def. because my mom and grandma. It is still developing, and is always cycling into simple, minimalistic then to a specific spice or technic. Lots of Salvadorean with lots of veggies. (norcal is good). I do praise the ingredients and its elaboration as I praise tacos.